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+ servings
Blueberry cobbler recipe in a skillet.

Blueberry Cobbler

Teri & Jenny
The best Blueberry Cobbler you will ever taste! Our recipe is simple, packed with so much sweet blueberry flavor and topped with the perfect cornmeal infused biscuit crust. Serve it with scoops of vanilla ice cream for the perfect summer dessert!
5 from 3 votes
Prep Time 15 mins
Cook Time 40 mins
Cooling Time 20 mins
Total Time 1 hr 15 mins
Course Dessert
Cuisine American
Servings 8
Calories 578 kcal


  • 1 tablespoon unsalted butter

blueberry filling

  • 6 1/2 cups fresh blueberries (about 2 pounds)
  • 3/4 cup sugar
  • 3 tablespoons cornstarch
  • 3 tablespoons lemon juice
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt

biscuit crust

  • 1 1/2 cups all purpose flour
  • 1/2 cup finely ground yellow cornmeal
  • 1/2 cup sugar
  • 1/4 cup light brown sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter cut into small cubes
  • 1 cup heavy cream
  • 1 tablespoon turbinado sugar


  • Preheat oven to 375˚F. Grease a 10” skillet with butter. Set aside.

Blueberry Filling

  • Combine all filling ingredients.
  • Fold together until evenly mixed.

Biscuit Crust

  • Combine flour, cornmeal, sugars, baking powder, and salt. Whisk together.
  • Add butter and cut into the flour mixture until a fine, mealy texture evenly forms.
  • Gently stir in cream until a loose dough forms.
  • Pour blueberry mixture into prepared skillet.
  • Top with scoopfuls of dough, evenly spaced over blueberry mixture.
  • Sprinkle turbinado sugar over cobbler and bake for 35 to 40 minutes, until filling is bubbling and top is golden brown.
  • Transfer to a cooling rack and cool for 15 to 20 minutes before serving


Storing and Freezing Instructions


Leftover blueberry cobbler should be stored in the refrigerator. If baked in a cast iron skillet, carefully transfer the cobbler to an airtight container. If baked in a baking dish, tightly wrap the baking dish in plastic wrap followed by foil (to minimize the amount of moisture). Blueberry cobbler should be eaten within 2 to 3 days from when it was baked.


If freezing the cobbler, bake in a baking dish (and not a skillet) for easy reheat. To freeze, allow the cobbler to cool completely, then tightly wrap the baking dish in plastic wrap followed by foil. Store in the freeze for up to 1 month. To reheat, preheat oven to 350˚F. Unwrap cobbler and bake (fully frozen) for 20 to 25 minutes or until the cobbler has thawed and heated through.
The biscuit topping on the cobbler will be slightly soggy once reheated (nothing beats enjoying blueberry cobbler fresh!), but still delicious.

Variations for Our Blueberry Cobbler

  • Use frozen blueberries if fresh blueberries aren't available. The frozen blueberries should be used frozen. Just add an additional 2 teaspoons of cornstarch to the filling. The cobbler may also need an additional 5 to 10 minutes of baking time.
  • Add 1 teaspoon of cinnamon to the filling or biscuit topping! The ground cinnamon adds a really nice aroma and flavor.
  • Add zest of 1 lemon to the biscuit dough. The zest adds a really nice subtle but bright citrus flavor to the biscuit crust.
  • Omit the turbinado sugar from the topping if you prefer a biscuit topping without the crunch.


Calories: 578kcalCarbohydrates: 86gProtein: 5gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 75mgSodium: 315mgPotassium: 194mgFiber: 4gSugar: 52gVitamin A: 901IUVitamin C: 14mgCalcium: 85mgIron: 2mg
Keyword blueberry recipe, summer dessert
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